Looking for a hearty, flavorful, and plant-based soup to warm your soul on a chilly day? Look no further than vegan borscht! This classic Eastern European dish is a delightful blend of vegetables, herbs, and spices, simmered in a rich and tangy broth. With its vibrant red color and satisfying savory taste, vegan borscht is sure to become a staple in your meal rotation.
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VEGAN BORSCHT
A vegan version of a traditional Russian/Ukranian soup.
Provided by vivid930
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h5m
Yield 8
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour.
- Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.
Nutrition Facts : Calories 198 calories, Carbohydrate 22 g, Fat 9.9 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 284.6 mg, Sugar 7.1 g
SASHA'S VEGAN BORSCHT
This is my friend Sasha's Russian family recipe for borscht. I made a few small changes to her recipe: I took my time sauteing the vegetables instead of adding them all at once, and I added a little brown sugar to deepen the flavor. Borscht tastes great reheated but it won't have the vibrant color any longer.
Provided by nch
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside.
- Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.
- Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute.
- Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well.
- Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.
- Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper.
- Serve sprinkled with parsley and a dollop of sour cream.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 18.6 g, Cholesterol 3.2 mg, Fat 6.9 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 657.9 mg, Sugar 10.1 g
Tips:
- Prep your vegetables in advance: Chop and dice your vegetables before you start cooking to save time and ensure even cooking.
- Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your borscht. Some common additions include potatoes, carrots, parsnips, and cabbage.
- Don't overcook your vegetables: Borscht is a hearty soup, but you don't want to overcook your vegetables and lose their nutritional value and texture.
- Use a good quality vegetable broth: The broth is the base of your borscht, so it's important to use a good quality broth. You can make your own vegetable broth or use a store-bought brand that you trust.
- Add some acid: A little bit of acid, such as lemon juice or vinegar, can help to brighten up the flavors in your borscht.
- Serve with your favorite toppings: Borscht is traditionally served with a dollop of sour cream, but you can also add other toppings such as chopped fresh herbs, croutons, or grated cheese.
Conclusion:
Borscht is a delicious and nutritious soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own taste. Whether you are a vegan or a meat-eater, there is a borscht recipe out there for you. So next time you are looking for a hearty and flavorful soup, give borscht a try.
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